I can't even begin to tell you how long it took me to get to this recipe; the failures were spectacular. I have screwed up pumpkin pie for years to where it became the running joke in my family. I finally became so frustrated and determined that I researched it for days before coming up with this recipe. Here is the final perfected version which should save you years of failures, snickers and punchlines.
1 14 oz can pumpkin puree (not pumpkin pie filling)
1 1/2 tsp. Ground Ginger
1 Tbsp Dark Molasses
1/2 Tsp Allspice
1 Tsp Cinnamon
1/2 Tsp. Salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup evaporated milk
1 pie crust (pre-baked, see notes)
1. In small sauce pan on medium heat add: Pumpkin Puree, Ginger, Molasses, Allspice, Cinnamon and Salt. Stir mixture until it is just starting to bubble then remove it from the heat and set aside.
2. In a large mixing bowl combine: Sugar, Brown Sugar, Eggs and Evaporated Milk. Wisk until well blended. Slowly add pumpkin mixture to the bowl one large spoonful at a time. Make sure you do this slowly so that you do not add to much heat to the egg mixture or it will cause the pie to become grainy. Blend mixture well then pour into prepared pie crust (see notes).
3. Cover the edges of the pie crust with a ring made of aluminum foil to keep them from over baking (see notes). Bake pie at 350 degrees for 50 to 55 minutes or until the center looks set (jiggle the pie slightly to test the center). Remove from oven and cool on a rack for at least 30 minutes before serving.
Notes1. If using pie dough (either homemade or store bought) place dough in the pie pan and crimp edges. Cover with aluminum foil then pour dried beans into the center. Bake at 305 degrees for 10 minutes. Remove from oven and immediately add pie filling then return to the oven following the baking instructions for the pumpkin pie. If you use a frozen pie crust, thaw and pre-bake using these directions. You should never use an already baked pie crust or a cookie crumb crust for this pie. Both will become soggy and ruin the pie.
2. Cut a square of Aluminum foil large enough to cover the entire pie with some overhang. Cut it into a circle then fold in half and cut out the center, leaving enough foil to overhang the inside and outside edge of the pie by no more than 1 inch. You just want enough to cover the crust but not the pie filling. This will protect the crust edge so it doesn't become burnt or over cooked. Take care when removing the foil because it will mark the surface of the pie. If you do mark up the surface, don't worry, just add whip cream to hide the imperfection.